Cereals
- In a pot, add 50 cl. water, salt, pepper and bring to a boil, pour in the spelled. Let boil for 1 min. then remove from heat and allow to inflate covered for 2 h. (if you use wheat, soaking time is not useful, simply add the vegetables).
- Wash vegetables and peel them. Cut the leek and cébettes pieces, carrots and celery stalks into small slices. Immerse tomatoes 1 min. in boiling water, peel them and chop them. Mix the bouillon cube in 50 cl. warm water.
- Cook the pasta "al dente" in a large quantity of salted water, following the instructions on the package. Drain the pass them under cold water. Book.
- Shell the shrimp completely. Cut the melon or two, seeded them and make small balls with a spoon Parisienne. Book cool.
- Mix oil, vinegar, chopped chives. Incorporate preparing pasta and shrimp and mix well. Cover and let stand for 30 minutes. refrigerate.
- 01 / Sift flour and sugar directly on the work plan or in a cul-de-poule. With the back of your hand, make a well "fountain.
- 02 / Cut butter (cold but not hard) into small pieces. Mix the pieces of butter gently in the flour and sugar, so as to coat them with flour. Crush them strongly fingertips. Sand mix by rubbing between your hands to obtain a fine powder. (very close to the texture of the sand).
- In a bowl mash well almonds while blending. Then, mix the sugar, honey, vanilla and egg yolk until the consistency of marzipan.
- Gradually incorporate the egg whites. Add jelly and bitter almond extract, then let rest in refrigerator for 6 to 8 pm.
- After that period, roll the dough into roll 4 cm. in diameter. Cut slices of 2 cm. thick. Cover with parchment paper and butter a baking tray.
- Preheat oven to 200 ° C. (th.6-7).
- Crush the hazelnuts coarsely, and then spend the few minutes in a hot oven.
- In a bowl, mix well the egg whites with sugar. Add the chopped hazelnuts, sifted flour and melted butter, mix well.
- Butter mold and failed to pour in batter. Bake for 35 minutes. approx.
- In a bowl, mix flour, salt, yeast, water and melted butter. The dough must be flexible. Put the dough cool cool. Then let rise at room temperature (20-22 ° C.) for 30 minutes.
Mix sugar and butter. Shape the mixture into a square.
- On a lightly flour work, spread the batter. Place the square of butter-sugar center. Fold the dough on top and put in a cool 20 minutes. approx.
- Coarsely chop the dried fruit and nuts. In a bowl, beat margarine foam at room temperature with the sugar, salt, grated rind of half lemon and vanilla pulp (cut vanilla bean in half lengthways and then with a sharp knife scrape the pulp. keep the empty vanilla pod in a jar with sugar, let rest a few days, this deliciously scented sugar you used for other desserts). Add the eggs one by one.
- Preheat oven to 150 ° C. (th.5).
- Please inflate the grapes in the kirsch or water. Prepare a yeast leavened with baker 20 cl. warm water and 300 gr. flour, mix well. Cover the container with a cloth moistened until dough is doubled in volume.
- In a bowl, place the ball of leaven, and cover it with the remaining flour. Add eggs, salt, and sugar and knead the dough for 5 minutes. about that until it "falls off the walls. Add 350 gr. softened butter and knead until dough is smooth and elastic, but without the heat (it should come off the walls). Incorporate drained raisins and knead stop.
- Please inflate prunes in 30 cl. hot tea and brandy.
Whisk in a bowl of very cold cream whipped. Add the vanilla sugar just the end of the operation. Reserve in refrigerator.
- Mix quickly with fingertips ingredients of the dough to obtain a crumbly consistency. (see the text broken pastry dough) Cover the dough and put it in the refrigerator.
Preheat oven to 200 ° C. (th.6-7)
- Crumble half of the dough into two pie removable bottom, to get two discs of 5 mm. thick and grainy consistency.
- The day before, In a bowl, work the butter to soften. Knead in the butter, salt, sugar, almond powder, vanilla and egg. Add flour mixed with yeast and sifted. When the dough is homogeneous (by kneading as little as possible). Form a ball, wrap it carefully with plastic film and keep food in the refrigerator.
- The day before, In a bowl, work the butter to soften. Knead in the butter, salt, sugar, almond powder, vanilla and egg. Add flour mixed with yeast and sifted. When the dough is homogeneous (by kneading as little as possible). Form a ball, wrap it carefully with plastic film and keep food in the refrigerator.
- Preheat oven to 175 ° C. (th.6).
- In a bowl, beat foam softened margarine with the sugar, salt and eggs. Add the zest and lemon juice
- Mix sesame seeds with flour and baking powder, then add gradually to the previous preparation, alternating with buttermilk. Add the diced orangeat or of orange and currants.
- Bake for 70 minutes. approx. Let cool on rack pin.
- Wear buckwheat porridge boiled with milk, margarine and sugar for 2 minutes. approx. while stirring with a wooden spoon, then remove from heat and let stand for 20 minutes. approx. to cooling.
- Preheat oven to 200 ° C. (th.6 1 / 2).
- Separate egg yolks whites. Beat the egg yolks with cinnamon, cardamom and sugar. Add the ground hazelnuts, then boiled buckwheat. Mount the white snow farm, and incorporate them gently to the batter.
- Preheat oven to 175 ° C. (th.6).
In a foam bowl beat margarine softened with honey, salt, lemon zest, 3 whole eggs and 1 egg white.
- Mix the flour and baking powder, add to batter gradually, alternating with milk.
- Mix the poppy seeds, raisins, almonds and egg yolk remaining. Pour half of batter into a buttered cake mold of 26 cm. long and will distribute the mixture poppy.
